Jam Jams made with Martha Stewart’s gingersnap cookie recipe – slightly adapted – stuffed with raspberry jam was my kitchen project for the day.…

Dirty Gin Martini Marinade for tenderizing flank steak felt like divine intervention yesterday morning, when I opened my freezer and found three ‘almost…

I leaned against the doorway watching my grandmother sleep not sure whether to disturb her.  The dark afternoon sky barely lit her…

Rhubarb Sauce is the easiest way to enjoy this perennial favorite. Rhubarb is fantastic in cakes, pies, cobblers and crisps but, if you want a really…

Fiddleheads on a pizza – why not? From my exhaustive research said tongue in cheek, I’ve concluded that you can eat fiddleheads on anything! Prosciutto pizza…

Something about being in the country makes me want to bake Health Bread. Maybe it’s the gallons of fresh air we’re drinking…

My girls gave me those pretty turquoise boots.The flower gardens have been weeded, the garden statuary is out and Ralph figures three…

Fiddleheads steamed, boiled, creamed, in an omelette, soup, salad, with pasta or pickled, anyway you like them means Spring has sprung! Every year…

Old Fashioned Ranger Cookies are my newest food crush. I know. I’m constantly falling in love. What can I say – I’m fickle! …

Poached Eggs or rather the thought of poaching eggs strikes fear in the hearts of even the most accomplished cooks. If you’ve…